A comforting classic featuring tender chicken, vegetables, and fluffy homemade dumplings in a rich, creamy broth. Perfect for cold days when you need something hearty and satisfying.

american

Nutrition

Provides high protein from chicken and moderate carbohydrates from dumplings, while being high in saturated fat and sodium from heavy cream and broth.

Calories	475 kcal
Energy	1988 kJ
Protein	31 g
Total Fat	21 g
Saturated Fat	10 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	8 g
Cholesterol	114 mg
Carbohydrate	41 g
Sugars	5 g
Dietary Fibre	2 g
Sodium	1492 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersoupmain courseone potfamily friendlystovetop

Creamy Chicken and Dumplings

The Anthony Kitchen (Kelly Anthony)

6

Name: Creamy Chicken and Dumplings — Tasty Bites
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Ingredients: 2 tablespoon Olive Oil; 3 large Carrots (peeled and sliced at a ¼" bias); 3 stalks Celery (sliced at a ¼" bias); Yellow Onion (diced); 2 - 3 cup Chicken Breasts (cooked and shredded); 7.5 cup Chicken Broth (unsalted); 1 cup Heavy Cream; Kosher Salt And Black Pepper (to taste); 2.25 cup All-purpose Flour; 1 tablespoon Baking Powder; 3.25 teaspoon Kosher Salt (separated); 1.125 cup Whole Milk; 0.5 teaspoon Black Pepper

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Olive Oil

3 large Carrots peeled and sliced at a ¼" bias

3 stalks Celery sliced at a ¼" bias

Yellow Onion diced

2 - 3 cup Chicken Breasts cooked and shredded

7.5 cup Chicken Broth unsalted

1 cup Heavy Cream

Kosher Salt And Black Pepper to taste

2.25 cup All-purpose Flour

1 tablespoon Baking Powder

3.25 teaspoon Kosher Salt separated

1.125 cup Whole Milk

0.5 teaspoon Black Pepper

Equipment

Dutch oven or large pot

Medium mixing bowl

Whisk

Knife

Cutting board

Instructions

Place enameled cast iron Dutch oven, or large pot, over medium-high heat and the olive oil. Add carrots, celery, and onion and sauté until coated evenly in oil. Place lid over Dutch oven and allow to cook for 5-8 minutes, until carrots have slightly softened.

Add broth and bring to a boil. Lower heat to medium-low and simmer for 15 minutes.

Shred the chicken and add to the pot.

For the dumplings, whisk together flour, baking powder, and 1 1/4 teaspoon Kosher salt in a medium-sized mixing bowl. Stir in milk until completely incorporated. Knead gently with your hands, if needed, to bring the dough together.

Drop a heaping tablespoon of dough into the broth one at a time. Delicately, stir the dumplings so all sides are moistened. Cover to simmer for 20 minutes, or until no longer doughy in the center.

Once dumplings have finished cooking, pour in heavy cream and season with 2 teaspoons Kosher salt and pepper. Allow to cool slightly, serve, and enjoy!